Text 29581, 84 rader
Skriven 2012-09-14 23:29:12 av Janis Kracht (1:261/38)
  Kommentar till text 29146 av Dave Drum (61570.cooking)
Ärende: Tasting
===============
Hi Dave,

>> moderation, still a lot lower than the average American diet but a lot
>> more than I used to. We use sea salt a lot when I have to use straight
>> salt (bread making) and Hawaiian Ono Seasoning (sea salt with other
>> things added in, now carried at World Market stores) for flavoring at
>> the table.

>> Just want to point out that *ALL* salt is sea salt. Unless the salt is
> mpure
>> (pink salt, gray salt, your Hawaiian Ono, etc.) then "sea salt" is just a
>> marketroid ploy.

>> Well, yes and no, I think (grin)..

>Yes, and Yes. Really. It all starts from evaporated sea water - even the stuff
> they mine from under Detroit of Louisiana.

Ok I'll agree with that - it starts the same ... then what happens to it
(grin).

>> "Table salt has been evaporated at high temperatures to separate the
>> over 72 beneficial trace minerals found in the sea. It is then washed,
>> removing unwanted debris and the essential minerals, dried in a kiln,
>> and bleached for color. Potassium iodide and sugar is then added to
>> stabilize and anti-caking agents such as aluminum silicate are added to
>> make a conveniently flowing product." sez some company in Maine
>> ..http://www.maineseasalt.com

> Not all table salt is iodized.

Yep.. my daughter has this thing about using un-iodized salt since she thinks
she gets plenty of Iodine.. I can understand that.

> And I b'lieve I will stay away from the salt
>that has sugar added. I am plenty sweet enough and have to take pills to comba
> that tendency.

Exactly.. and all I meant to point out.. some salt contains sugar and other
additives.

>> "Sea salt: [...] Natural sea salt does not contain additives and
>> retains 2-8% naturally-occurring trace minerals by volume. A natural
>> sea salt has irregular shapes, is moist, clumps in your hand, and
>> sometimes has an off-white appearance."  i.e., it's not bleached like
>> table salt or processed as much.

> And you have just described what I spoke of above: "Unless the salt is impure
> (pink salt, gray salt, your Hawaiian Ono, etc.) then "sea salt" is just a
> marketroid ploy."

Ok :)

===Salt and Pepper Squid===
nigella-lawson
    Approximately 2 cups peanut oil (to come about 1/2-inch up in a frying pan)
    2 tablespoons Maldon or other sea salt
    2 tablespoons black peppercorns
    1/3 cup cornstarch
    18 ounces baby squid, cut into rings, tentacles left unchopped
    Lemon, for squeezing

Directions

Put the oil in a frying pan over high heat. Bash the salt and peppercorns in a
mortar and pestle until a bit more than bruised but not quite pulverized, and
combine this mixture in a freezer bag with cornstarch, adding the squid and
tossing to coat well but not heavily.

When the oil's very hot - not quite smoking, but nearly - fry the squid
(knocking any excess cornstarch back in the bag first) in batches (about 4,
probably) and cook each batch for about 1 minute or so until just crisp on the
outside and still sweet and tender within. You probably won't need to turn the
squid since the oil should bubble up and cook both sides at once, but do if you
feel better. Remove to plates lined with a paper towel. After the squid's sat
for about half a minute, remove the greasy towel - though sometimes, I dispense
with this stage - squeeze lemon over and eat with your fingers, quickly.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)